Chicken and black truffle vol-au-vents

AT A GLANCE

  • Serves 12 people

  • 250 gm block of puff pastry
  • 1 egg, lightly whisked
  • 200 gm chicken breast
  • 1 tbsp olive oil
  • 3 golden shallots, thinly sliced
  • 125 ml (½ cup) pouring cream
  • 1 tsp Tetsuya’s Black Truffle Salsa (see note)
01   Preheat oven to 190C. On a lightly floured surface, roll out pastry to 5mm thick and using a 35mm-round cutter press out 24 circles, then using a 25mm-round cutter press the centre out of 12 of the circles to form a doughnut shape. Gently press the remaining pastry circles to make an indentation but without cutting through. Brush indented pastry rounds with egg and press the remaining doughnut-shaped pastry rounds on top. Place on a baking paper-lined oven tray and bake for 8 minutes or until golden brown.
02   Place chicken in a saucepan and cover with cold water. Bring to the boil over medium heat, simmer for 8 minutes, remove from heat and rest chicken in water to cool, then using fingers finely shred chicken.
03   Heat olive oil in a saucepan, add shallots and cook over low-medium heat for 8 minutes, then add cream, chicken and Truffle Salsa and simmer until reduced to a thick consistency. Season to taste with sea salt and freshly ground black pepper. Spoon mixture into vol-au-vents and serve immediately.

Note Tetsuya's Black Truffle Salsa is available from David Jones Foodhalls.

Recipe:

RODNEY DUNN, EMMA KNOWLES , ADELAIDE LUCAS

Photography:

CON POULOS

Styling:

RODNEY DUNN

FEATURED IN

Jan 2007

Jan 2007

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